You know you’re from California if you are a Mexican food snob. Yes, I know other states have a lot of Mexican influences in their cuisine, but that doesn’t mean it’s good. Just kidding! (not really)
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Greek Lemon & Herb Roasted Chicken
My brain tends to get a multitude of ideas roaming around in it all at once. Much of the time those ideas have nothing to do with each other, but when I’m hungry those random thoughts start to coalesce around the concept of eating something. Shocking, I know.
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Greek Souvlaki (Not Shish Kebob!)
The best souvlaki I ever had was from a street vendor in my mom’s village in Greece. I lost track of how many I ate that summer, but I’m sure the guy was amused by this little American girl’s appetite. The meat was served right off a small wood-fired grill with a chunk of bread stuck on the end of the stick. I couldn’t get enough of it then, and I still can’t now.
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Beer Braised Pork Loin Roast
Roasts are wonderful for a couple of important reasons: they tend to be cheaper cuts of meat, and they make a lot of food so I get to have leftovers and don’t have to cook every night.
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Avgolemono Soup (Greek Egg & Lemon Chicken Soup)
I am home with a sick kid today. I want him nowhere near me because I hate getting sick (does anyone like it?). On the other hand, there’s that whole motherly love thing that drives me to want to take care of him. Is there any better cure-all than chicken soup? I think not.
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Greek Lamb Stew
Traditionally in Greece, lamb is more of a spring-time thing. But with the invention of these nifty things called refrigerators, freezers, and mass world wide transit, things like lamb are available year round. Good for me, because lamb is one of my favorites. Continue reading Greek Lamb Stew
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Split Pea and Lentil Soup
They are humble, plain, and sometimes less-than-attractive when cooked, but humans have been cultivating and consuming legumes for thousands of years. In fact peas and lentils have been used in Greek cooking since ancient times. You don’t get a much better example of “withstanding the tests of time” than that.
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Roast Chicken with Greek Pepperoncini
Our church holds a Greek “food festival” at the end of summer each year. It has grown in epic proportions over the past few years, but during its smaller days our community would wrap up all the festivities (and work) with a relaxing luncheon on Sunday after church.
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Turkey “Shepherd’s Pie”
Turkeys are some pretty big birds. Roast one, and you’ve got yourself enough turkey to last until you start gobbling. Or maybe crying. Yep, probably crying. Don’t despair, help is here in the form of a modern twist on an old recipe.
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Burgundy-Garlic Roast Tri-Tip
If you’re not from California, especially Central California, you can be forgiven for not knowing about beef tri-tip. What was once considered a sub-par cut of meat mostly reserved for ground beef has now become a highly sought after slab of tastiness, but only if you know how to prepare it.
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Mostly Greek 